|Sat Fat 15.7g||78%|
600g waxy potatoes, sliced thinly
160g broccoli florets
70g Russet or Braeburn apples, cut into chunks
25g blue cheese, e.g Stilton, crumbled
250ml double cream
3 egg yolks
A smattering of watercress adds a fresh taste to this flavoursome mix of spuds, peas, tomatoes and ham hock. This is fantastically easy but packs a tasty and fulfilling punch.
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sautéed rosemary potatoes for a fabulous mid-week meal.
An inventive and interesting table centrepiece, ideal for dinner parties. Crunchy golden filo pastry combined with crème fraîche and chicken makes an interesting combination.
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
This campaign was originally produced in the framework of a programme co-financed by the European Union